Masala Pear Tart [V/GF]

3-4 pears pealed + finely chopped

Tsp masala

Tbsp ghee or coconut oil

Place in a small pot and cook on low for 20 minutes.

In the meantime in the food processor:

1 cup GF rolled oats

1 chia egg

Tsp baking powder

Tsp baking soda

Tsp apple cider vinegar

1/2 cup carrot or zucchini finely grated

Tbsp cinnamon

Tbsp chickpea or amaranth or almond flour

2-4 dates depending on type + desirable level of sweetness.

Combine dry, then wet ingredients until well combined.

Allow pears to cool. Mix half into the batter. Line a small round cake tin with coconut oil and the other half of the pears. Pour batter on top and smooth surfaces. Bake 25-30 minutes at 350. Allow cool completely.

Soak 2-4 additional dates in a tbsp of water. Pit the dates and blitz in a bullet with the soaking water to create an optional glaze to spread over top of the tart.

Once completely cooled, place a plate over the cake to quickly flip it out onto the plate leaving the pear layer on top. Glaze with date glaze. Enjoy 😉!!

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